Ingredients:

For the Raspberry Sauce:

• 150g fresh raspberries
• 20g caster sugar

For the Parfait:

• 2 eggs, separated
• 50g caster sugar
• ½ tsp vanilla paste
• 200g double cream
• 40g chopped pistachios
• Med Cuisine Sweet Sesame Butter

Instructions:

1. Prepare the Raspberry Sauce:

   • In a small saucepan, combine the raspberries and sugar. Cook over medium heat for about 5 minutes, stirring occasionally to prevent sticking.
   • Strain through a sieve, discard the seeds, and transfer the sauce to a ramekin. Cover with cling film placed directly on the surface to prevent skin formation. Allow to cool.

2. Prepare the Loaf Tin:

   • Grease a small loaf tin (20 x 8 x 5 cm) and line it with a double layer of cling film for easy parfait removal.

3. Make the Parfait:

   • In a stand mixer, whisk the egg yolks and 50g caster sugar until thick and pale.
   • In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the yolk mixture.
   • In another clean bowl, whisk the egg whites to stiff peaks and carefully fold into the cream mixture to keep the volume.
   • Fold in the chopped pistachios.

4. Assemble the Parfait:

   • Pour a layer of the parfait mixture into the prepared tin, add a drizzle of raspberry sauce and dollops of Sweet Sesame Butter. Repeat layering until all ingredients are used.
   • Freeze overnight.

5. Serve:

   • To serve, invert the parfait onto a serving dish, peel off the cling film, and let it sit for a few minutes to slightly soften.
   • Garnish with fresh raspberries, additional chopped pistachios, mint, and a drizzle of Sweet Sesame Butter.

Enjoy this delightful and elegant dessert perfect for special occasions or a luxurious treat!